Ingredients for Beer And Cheese Potato Chowder Crock Pot
- 2 lbs Yukon Gold potatoes
- 1 large onion
- 2 stalks celery
- 1 large carrot
- 2 cloves garlic
- 1 teaspoon black pepper
- 4 cups beef broth
- 1 cup beer
- 1 cup shredded cheddar cheese
- 1/2 cup heavy whipping cream
- 4 slices rye bread
- 2 tablespoons butter (optional)
- 1 tablespoon olive oil
- 1 pinch salt
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How to Make Beer And Cheese Potato Chowder Crock Pot
- Dice 1 large onion, 2 stalks celery, and 1 large carrot. Mince 2 cloves garlic.
- Peel and cube 2 lbs Yukon Gold potatoes.
- In a 3-4 quart slow cooker, combine potatoes, onion, celery, carrot, garlic, and 1 teaspoon black pepper.
- Gently stir to combine.
- Pour in 4 cups beef broth and 1 cup beer (a dark beer like stout or porter works well).
- Cover and cook on low for 6-8 hours, or until potatoes are very tender.
- About 10 minutes before serving, coarsely mash some of the potatoes using a potato masher or fork. Leave some chunks for texture.
- Stir in 1 cup shredded cheddar cheese and ½ cup heavy whipping cream.
- Stir until cheese is melted and the chowder is heated through.
- (Optional) For extra richness, stir in 2 tablespoons of butter.
- To make rye croutons:
- Preheat your oven to 350°F (175°C).
- Cut 4 slices of rye bread into 1-inch cubes.
- Toss the bread cubes with 1 tablespoon olive oil and a pinch of salt.
- Spread in a single layer on a baking sheet.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Ladle chowder into bowls and top with the crispy rye croutons.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
13g
Fat
63g
Carbs
14g
